Description
Italian Sushi Rolls, elegant prosciutto-wrapped rolls filled with salami, roasted red pepper, burrata, sun-dried tomatoes, Gruyère cheese, and arugula, drizzled with olive oil and balsamic glaze for a fresh, flavorful appetizer.
Ingredients
Units
Scale
- 8 slices thinly sliced prosciutto
- 4 slices spicy salami
- 4 slices regular salami
- 1 roasted red pepper, sliced
- 2 tablespoons pesto
- 4 sun-dried tomatoes, chopped
- 1 ball burrata, torn into small pieces
- 1/4 cup grated Gruyère cheese
- 1 handful fresh arugula
- Olive oil, for drizzling
- Balsamic glaze, for drizzling
- Fresh cracked pepper, to taste
Instructions
- Lay out prosciutto slices flat on a clean surface.
- Layer spicy salami, regular salami, roasted red pepper, burrata, sun-dried tomatoes, Gruyère, and arugula on each prosciutto slice.
- Spread a thin layer of pesto if desired.
- Carefully roll each slice tightly to enclose the fillings.
- Chill rolls briefly (10–15 minutes) to firm them.
- Slice rolls into bite-sized pieces.
- Drizzle with olive oil and balsamic glaze, sprinkle with cracked pepper.
- Arrange on a serving platter and serve.
Notes
- Use thinly sliced prosciutto for easier rolling.
- Pat vegetables dry to avoid sogginess.
- Chill rolls before slicing to maintain shape.
Nutrition
- Serving Size: 2 rolls
- Calories: 280
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 45 mg